These salmon patties are tender on the inside with a perfectly golden, crisp exterior. They are quick to prepare using either canned or leftover cooked salmon for a nutritious and satisfying meal.
List of ingredients
- 14-15 oz canned salmon or salmon in packets, well drained – provide the main protein and flaky texture.
- 2 Tbsp olive oil, divided – used for sautéing vegetables and frying the patties.
- 2 Tbsp unsalted butter, divided – adds rich flavor and aids in browning.
- 1 medium yellow onion (1 cup, finely diced) – provides a sweet, aromatic base.
- 1/2 red bell pepper, seeded and diced – adds color and a mild sweetness.
- 1/2 cup Panko bread crumbs – acts as a binder and adds a light crunch.
- 1 large egg, lightly beaten – binds the ingredients together to prevent crumbling.
- 2 Tbsp mayonnaise – keeps the interior moist and tender.
- 1 tsp Worcestershire sauce – adds a deep, savory umami profile.
- 1 tsp garlic salt (or 1/2 tsp fine sea salt and 1/4 tsp garlic powder) – seasons the mixture evenly.
- 1/4 tsp freshly ground black pepper – provides a subtle, warm spice.
- 1/4 cup parsley, finely minced – brings a fresh, herbal finish.
step-by-step instructions
- Sauté the vegetables: Place a medium skillet over medium heat and add 1 Tbsp olive oil and 1 Tbsp butter. Stir in the diced onion and bell pepper, cooking for 7-9 minutes until they are golden and softened, then remove the pan from the heat.
- Mix the patty base: In a large mixing bowl, combine the flaked salmon, cooked peppers and onions, Panko bread crumbs, beaten egg, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and minced parsley. Stir until all ingredients are evenly distributed.
- Form the patties: Use a heaping tablespoon to portion out the mixture. Mold the salmon with your hands into patties that are roughly 2 inches wide and 1/3 to 1/2 inch thick.
- Fry the salmon: Heat 1 Tbsp olive oil and 1 Tbsp butter in a clean non-stick pan until hot. Place the patties in a single layer and sauté for 3 to 4 minutes per side, or until they are golden brown and cooked through.
- Drain and finish: If the patties brown too quickly, reduce the heat immediately. Transfer the finished patties to a plate lined with paper towels and repeat the frying process with the remaining oil and butter for the rest of the batch.
Pro Tips for Perfect Salmon Patties
Press Patties Firmly to Avoid Crumbling
When shaping the patties, press the mixture firmly with your palms. This ensures the binders are tightly packed, which prevents the patties from breaking apart when you flip them in the pan.
Allow the Mixture to Rest
Letting the shaped patties sit for a few minutes before frying allows the Panko bread crumbs to hydrate. This creates a more stable structure and results in a more consistent sear.
Control Pan Temperature
Maintain a consistent medium heat to ensure the center is heated through without burning the exterior. If the butter begins to smoke, lower the heat to prevent a bitter taste from burnt fats.
Drain Canned Salmon Thoroughly
Use a fine-mesh strainer to remove as much liquid as possible from canned salmon. Excess moisture can make the mixture too wet, requiring more bread crumbs and altering the final texture.
Customizing Your Salmon Patties
Substitute Fresh Cooked Salmon
You can replace canned salmon with boneless, skinless leftover cooked salmon. Simply flake the fish with a fork before adding it to the mixing bowl to ensure even distribution of ingredients.
Use Almond Meal for Low-Carb Options
For a lower-carbohydrate version, substitute the Panko bread crumbs with an equal amount of almond meal. This provides a similar binding property while reducing the overall grain content.
Add Fresh Dill for a Brighter Flavor
While parsley is traditional, adding a tablespoon of freshly chopped dill adds a classic seafood aroma. This herb pairs exceptionally well with the richness of the salmon and mayonnaise.
Incorporate Lemon Zest for Acidity
Adding one teaspoon of freshly grated lemon zest to the mix brightens the overall flavor profile. The citrus notes cut through the richness of the butter and salmon, adding a fresh dimension.
Serving and Pairing Suggestions
Pair with Classic Tartar Sauce
These patties are best served with a creamy tartar sauce. The tanginess of capers and lemon in the sauce complements the savory, fried edges of the salmon.
Serve as Salmon Burgers
To turn these into burgers, simply increase the size of each patty during the molding stage. Place them on toasted whole-grain buns with lettuce, tomato, and a slice of red onion.
Complement with Fresh Green Salads
Pair the patties with a light arugula salad or a spinach salad with a lemon vinaigrette. The bitterness of the greens balances the richness of the pan-fried salmon.
Add a Side of Creamy Coleslaw
A crisp, creamy coleslaw provides a cooling contrast to the warm, savory patties. The acidity in the slaw helps cleanse the palate between bites.
Storage and Preservation
Refrigeration Guidelines
Store leftover patties in an airtight container in the refrigerator for up to 3 days. Ensure they are completely cooled before sealing the lid to prevent condensation from making them soggy.
Long-Term Freezer Storage
Freeze the patties for up to 3 months by placing them on a parchment-lined tray first. Once flash-frozen, transfer them to a heavy-duty freezer bag to prevent ice crystals from forming.
Correct Thawing Process
Thaw frozen patties overnight in the refrigerator to maintain their structural integrity. Avoid thawing them at room temperature to keep the fish at a safe temperature.
Reheating for Best Texture
Use a Cast Iron Skillet
Reheat patties in a skillet over medium heat with a small pat of butter. This method is the most effective for restoring the crisp exterior that was achieved during the initial fry.
Air Fryer Reheating
Place the patties in an air fryer at 350°F for 3 to 5 minutes. This quickly crisps the outside while heating the center without adding extra oil.
Avoid Microwave Reheating
Using a microwave can make the patties rubbery and soft. If you must use one, heat on medium power in short bursts, though the texture will not be as desirable as pan-frying.
Troubleshooting Common Issues
Fixing a Mixture That Is Too Moist
If the patties feel too wet to hold their shape, stir in an additional tablespoon of Panko bread crumbs. Add them one tablespoon at a time until the consistency is moldable.
Adjusting for a Dry Mixture
If the mixture is too crumbly or dry, add an extra tablespoon of mayonnaise. This adds the necessary moisture and fat to help the patties stick together during cooking.
Preventing Rapid Browning
If the exterior is browning too fast before the middle is hot, lower the burner to medium-low. This allows the heat to penetrate the center of the patty more slowly and evenly.
Frequently Asked Questions
Can I use frozen salmon?
Yes, you can use frozen salmon fillets. Thaw them completely, cook them through, and flake them before incorporating them into the recipe mixture.
Do I need to remove the skin and bones?
Yes, ensure all skin and bones are removed from the salmon before mixing. This ensures a smooth, tender texture and a better eating experience.
How long do they stay crispy after cooking?
Salmon patties are crispiest immediately after frying. If they sit too long, the internal moisture may soften the crust, though reheating in a pan can restore the crunch.
Can these be baked in the oven?
Yes, you can bake them at 400°F for about 12-15 minutes per side. However, the texture will be less crisp than the pan-fried version.
Print
Crispy Pan-Seared Salmon Patties
- Total Time: 40 minutes
- Yield: 14 salmon patties 1x
- Diet: General
Description
These salmon patties are flaky, tender and so flavorful with crisp edges and big bites of flaked salmon. They are also super easy to make with leftover cooked salmon or canned salmon.
Ingredients
- 14–15 oz canned salmon or salmon in packets, well drained
- 2 Tbsp olive oil, divided
- 2 Tbsp unsalted butter, divided
- 1 medium yellow onion, 1 cup, finely diced
- 1/2 red bell pepper, seeded and diced
- 1/2 cup Panko bread crumbs
- 1 large egg, lightly beaten
- 2 Tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp garlic salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup parsley, finely minced
Instructions
- Step: Set a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and saute until golden and softened (7-9 minutes) then remove from heat.
- Step: In a large mixing bowl, combine flaked salmon, sautéed pepper and onion, bread crumbs, beaten eggs, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and chopped parsley. Stir to combine. Form into patties (about a heaping Tablespoonful each) and mold with your hands into 2″ wide by 1/3 to 1/2″ thick patties.
- Step: In a clean non-stick pan, heat 1 Tbsp oil and 1 Tbsp butter until hot then add salmon patties in a single layer. Saute for 3 to 4 min per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel-lined plate and repeat with remaining oil, butter, and salmon patties.
Notes
You can substitute canned salmon with leftover cooked salmon (boneless and skinless). If the salmon mixture is too dry to hold a patty shape, add an extra tablespoon of mayo; if it is too moist, add more bread crumbs. To store, refrigerate for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Main Course
- Method: Sauteing
- Cuisine: American
Nutrition
- Serving Size: 1 patty
- Calories: 94 kcal
- Sugar: 1 g
- Sodium: 314 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 3 g
- Fiber: 0.4 g
- Protein: 7 g
- Cholesterol: 40 mg